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Caillettes de Languedoc
Sausage Cakes with Liver and Chard
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
‘Caillettes’ made of sausagemeat wrapped in lacy caul fat and fried are a popular version of sausages. This version is from the Nîmes area.
Ingredients
Method
Soak the caul fat in cold water for about 30 minutes to make it pliable. Set the oven at moderately hot (190°C/375°F).
Plunge the chard or spinach leaves into a large pot of boiling salted water and cook over a high fire for 5 minutes. Drain, refresh under cold running water and drain well. Squeeze to remove excess moisture. Chop the leaves.
Heat